Spicy Vodka Rigatoni with Crispy Chicken Cutlets

Name: Spicy Vodka Rigatoni with Crispy Chicken Cutlets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 2 chicken cutlets, thin-sliced; 1 cup vegetable oil, for frying; Flaky sea salt, to taste; 12 oz rigatoni pasta; 1 medium yellow onion, diced; 2 tbsp olive oil; 2 cloves garlic, crushed; 3 tbsp tomato paste; 1/4 cup vodka; 1 tbsp Calabrian chili paste; 1/2 tsp tomato bouillon powder; 1/4 tsp granulated sugar; 1/2 cup heavy cream; 1/2 cup Parmesan cheese, grated, plus more for garnish; Fresh basil leaves, for garnish

This spicy vodka rigatoni pairs a silky, tomato-based cream sauce enriched with vodka and Calabrian chili against a golden, crispy pan-fried chicken cutlet. The contrast of textures and the balanced heat from the chili paste make it an impressive yet approachable weeknight or special-occasion dish.

🌍Italian-American 🏷️Spicy vodka rigatoni 🏷️Pasta 🏷️Chicken cutlet 🏷️Vodka sauce Calabrian chili

🏷️

🏷️Creamy pasta

-0:00

jackiehartlaubonTikTok

Total

30 min

Servings

2

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 chicken cutlets, thin-sliced
1 cup vegetable oil, for frying
Flaky sea salt, to taste
12 oz rigatoni pasta
1 medium yellow onion, diced
2 tbsp olive oil
2 cloves garlic, crushed
3 tbsp tomato paste
1/4 cup vodka
1 tbsp Calabrian chili paste
1/2 tsp tomato bouillon powder
1/4 tsp granulated sugar
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated, plus more for garnish
Fresh basil leaves, for garnishoptional

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Instructions

1
Fry the chicken cutlets in hot oil until golden brown and crispy on both sides.
2
Remove the cutlets to a wire rack and sprinkle with flaky sea salt. Place in a warm oven to keep crispy while you prepare the sauce.
3
In a large pot of boiling salted water, cook the rigatoni according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.
4
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened.
5
Add the crushed garlic and cook for another minute until fragrant.
6
Stir in the tomato paste, vodka, and Calabrian chili paste. Cook for 2-3 minutes, stirring constantly.
7
Carefully transfer the onion and tomato mixture to a blender. Add the reserved pasta water and blend until the sauce is completely smooth.
8
Pour the blended sauce back into the skillet. Stir in the tomato bouillon, sugar, heavy cream, and grated Parmesan cheese.
9
Simmer the sauce over low heat until the cheese is melted and the sauce is well combined.
10
Add the cooked and drained rigatoni to the skillet and toss to coat the pasta evenly in the sauce.
11
Serve the pasta in a bowl. Slice the crispy chicken cutlet and arrange it on top.
12
Garnish with additional grated Parmesan cheese and fresh basil leaves before serving.

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Tips & Notes

Pro tips

Pound chicken cutlets to uniform thickness (about ¼ inch) so they cook evenly and crisp quickly—thick spots stay pale while thin edges overcook.
Keep oil at 350°F when frying; use a thermometer to avoid greasy or burnt cutlets. Don't crowd the pan; fry one or two at a time.
Add vodka off the heat to prevent flare-ups, then simmer for 2–3 minutes so the alcohol cooks off and the sauce reduces slightly.
Top pasta immediately after plating so the hot sauce keeps the chicken cutlet warm and some crispness is preserved—delay and condensation softens the coating.

Substitutions

Vegetable oil → peanut or canola oil (neutral flavor, similar smoke point)
Calabrian chili paste → red pepper flakes, harissa, or sriracha (adjust quantities to taste)
Heavy cream → crème fraîche or sour cream thinned with pasta water (tangier, lighter sauce)

Storage & make-ahead

Store cooled sauce separately from cooked pasta in airtight containers for up to 3 days. Reheat sauce gently; fry cutlets fresh for best crispness.

Common Questions

Can I skip the vodka in the sauce?

Yes. Use an equal amount of chicken or vegetable broth, or simply omit it—the vodka adds depth but isn't essential. Simmer longer to reduce any excess liquid.

How do I know when the chicken cutlet is done frying?

Fry for 2–3 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). The oil should be around 350°F for even cooking.

What can I use instead of Calabrian chili paste?

Red pepper flakes (start with 1 tsp), harissa, or sriracha work well. Adjust to taste since heat levels vary.

Can I make the sauce ahead?

Yes. Prepare the vodka sauce up to 2 days ahead and refrigerate. Reheat gently on the stovetop before tossing with fresh pasta and topping with a freshly fried cutlet.

How do I pound the chicken cutlets evenly?

Place each cutlet between two sheets of plastic wrap or parchment. Use a meat mallet or rolling pin to gently tap until uniform thickness (about ¼ inch) for even, fast cooking.